---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Cranberry Orange Holiday Wreath
 Categories: Cakes, Coffeecakes, Christmas
      Yield: 8 Servings
 
  3 3/4 c  All-purpose flour
      2 pk Rapid rise yeast
    1/2 ts Salt
    1/2 c  Milk
    1/4 c  Water
    1/4 c  Honey
    1/4 c  Margarine
      2    Eggs
           Pam
           Cranberry Orange Nut Filling   
      1 c  Cranberries; finely chopped
    1/2 c  Orange segments; chopped
      3 tb Honey
    3/4 c  Nabisco 100% bran
    1/2 c  Pecans; toasted and chopped
           Confectioners' Sugar Glaze:
      1 c  Confectioners' sugar
      5 ts Milk
    1/2 ts Vanilla extract

  Prepare Cranberry Orange Nut Filling; set aside.
  
  In a large bowl, combine 1-1/2 cups flour, undissolved yeast and
  salt. Heat milk, water, honey, and margarine until very warm (125
  to 130°F); stir into dry mixture. Mix in 1 egg and enough remaining
  flour to make soft dough. On lightly floured surface, knead until
  smooth and elastic, about 4 to 6 minutes. Cover; let rest on
  floured surface 10 minutes.
  
  On floured surface, roll dough to 16x9" rectangle. Spread with
  Cranberry Orange Nut Filling to within 1/2" of dough edges. Roll up
  from long edge as for jelly roll; pinch seam to seal. Place,
  seam-side down, on baking sheet sprayed with cooking spray. Form
  into a ring and pinch ends to seal. With sharp knife, cut slits
  starting from outer edge, 2/3rd of the way through dough at 1"
  intervals. Turn each section on its side to show filling. Spray
  dough with cooking spray. Cover; let rise in warm draft-free place
  until doubled in size, about 30 to 45 minutes.
  
  Beat remaining egg; brush on dough. Bake at 375°F for 25 to
  35 minutes or until done. Tent with foil during last 10 minutes of
  baking to prevent over browning. Remove from sheet; coon on wire
  rack. Drizzle with confectioners sugar glaze.
  
  Cranberry Orange Nut Filling:

  In medium saucepan, heat cranberries, orange segments, and honey to
  a boil. Reduce heat; simmer for 5 to 10 minutes, stirring
  occasionally, or until thickened.  Stir in bran and pecans. Cool
  completely.
  
  Glaze:

  Beat sugar, milk, and extract until smooth. (Start with 4 ts milk
  and add as needed).
 
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